Beetroot-peach-orange juice

Ingredients for 2 servings:

• 2 m.-large orange(s), organic, sweet-aromatic and juicy
• 2 m.-large peach(s), organic, sweet and aromatic
• 200 g apples, organic, aromatic variety such as Topaz or Jonagold
• 170 g beetroot
• 2 drops of oil (linseed oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fruity juice with lots of iron and vitamin C, recipe for the juicer

Wash the beetroot thoroughly to remove any clay or dirt. Peel and halve the beetroot. Wash the apples, quarter them, and core them, but do not peel them. Halve and pit the peaches. Peel and halve the oranges. Juice the beetroot and apples on level I of the juicer (for hard fruits and vegetables). Then juice the oranges and peaches on level II of the juicer (for soft fruits and vegetables). Stir the juice well and enjoy immediately or store it in a tightly sealed dark bottle in the refrigerator (1 to max. 2 days). Note: Raw beetroot contains, among other nutrients, iron (0.9 mg per 100g) and folic acid (83 µg per 100g). Both are essential for blood formation. To avoid damaging the nutrients, it is recommended to consume beetroot raw or, as shown here, as raw juice. The vitamin C in oranges also improves iron absorption. To ensure the juice’s nutrients are preserved for a long time, always fill it in dark bottles and avoid storing it in the refrigerator for too long.